That’s what Mama calls lobsters. Having never seen an ocean or a cockroach, I wouldn’t know. (I wonder if they look like any of my bathtub sea creatures?) But having come in to some cooked lobster meat, Mama decided to use it for both dinner and breakfast.
Mama told me she’s not too crazy about the stuff, even though she spent a couple years living in an area known for its lobster. Papa loves it, though, and it was he who suggested she save some for breakfast.
Lobster salad it was for dinner. I don’t think I’ve seen Mama whip up something so fast. It came together quicker than egg salad. Mama and Papa seemed to really like it, but I thought it tasted like a pacifier (and I never liked those either). I ate the avocado and had some roasted red pepper soup for dinner instead.
For breakfast… don’t even get me started. It’s no secret I like eggs. But what Mama did to them today is unforgivable. She sautéed diced shallots and chopped tomatoes in butter, poured in a mixture of milk and eggs, and when it was nearly cooked, she added the chopped lobster meat. She finished it with chopped parsley and salt and pepper. She put that plate before me on my high chair tray, and I just shook my head. Mama thought she could coax me into eating it by saying, “Look, it’s just egg.” But even that little bite tasted like the chewy crustacean interloper.
I think I’m starting to understand what a cockroach is—it’s a destroyer of all that is good.
(Amounts are approximate and subjective to taste—but you get the idea)
1–2 cups cooked lobster meat (thawed from frozen is fine), chopped
1 small stalk celery, finely diced
¼ red onion (or 1 shallot), finely diced (you don’t want as much onion as you have celery)
Zest from 1/3 lemon (add a squeeze of juice, if you like)
1–2 Tbsp flat-leaf parsley, chopped
Healthy pinch of kosher salt
Few grinds of black pepper
About 4 Tbsp mayo
Kaiser roll, or other favorite bread product
Combine all ingredients in a bowl. Adjust seasonings to taste. The filling should hold together without being gloppy or wet. Serve on a roll (toasted, if you wish) with slices of avocado.
Yield: 2–4 sandwiches, depending on how much you stuff ’em